Mexican Style

 

 

Vegi Burger Fajitas

Fajitas Recipe that I use (and vary) quite often:

Serves 4

Per portion: 150 cals, 9g Pro, 23g carbs, 2g fat,10g fiber, 432 sodium, 0mg chol, 15% cals from fat.

1 bell pepper, seeded, cut into quarters and sliced

l large onion, sliced

l pressed clove of garlic

1/4 cup sliced mushrooms

4 Veg Burgers (or Morningstar Chik Patties), cut into 1/2" strips

4 fat free tortillas

1/4 salsa

 

Spray skillet (frying pan) with Pam (I use olive oil in a spray can) and saute bell peppers, onions, and garlic till tender, but crisp. Add mushrooms. Re-oil pan if necessary and add burger (chik) strips. Brown burger strips (or chik strips) on both sides.

Heat tortillas in oven till warm. Fill tortillas with veg and burger mix and top with salsa. Roll. Enjoy!

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Vegan Chilli

one onion chopped finely
some mushrooms (however many you like) chopped
2 carrots chopped
2 green chillis with seeds removed chopped
1 red chilli with seeds removed chopped
1 tea spoon of cuman
1 tea spoon of paprika
half a teaspoon of cinamin
2 garlic cloves crushed
one can of tinned tomatoes
3 tea spoons of tomaoe puree
one can on red kidney beans
some oil
two tablespoons of vinegar

one tablespoon of granulated sweetner


first chop all the veg and lightly fry the onion, garlic, mushrooms and whatever other veg you put in. Then add the tomatoe puree stir for one minute and then add the tomatoes.

Add the carrot and the spices. cook for about 20 minutes then add the kidney beans vinigar and sweetner. Cook on a medium heat for a further 10 minutes then serve with rice and salad.

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 Vegan Chilli 2

one onion chopped finely
some mushrooms (however many you like) chopped
2 carrots chopped
2 green chillis with seeds removed chopped
1 red chilli with seeds removed chopped
1 tea spoon of cuman
1 tea spoon of paprika
half a teaspoon of cinamin
2 garlic cloves crushed
one can of tinned tomatoes
3 tea spoons of tomaoe puree
one can on red kidney beans
some oil
two tablespoons of vinegar

one tablespoon of granulated sweetner


first chop all the veg and lightly fry the onion, garlic, mushrooms and whatever other veg you put in. Then add the tomatoe puree stir for one minute and then add the tomatoes.

Add the carrot and the spices. cook for about 20 minutes then add the kidney beans vinigar and sweetner. Cook on a medium heat for a further 10 minutes then serve with rice and salad.

Vegetarian Fajitas

Packet flour tortillas
Mushrooms - 2 large cups cut into chunks
Spring onions - 2 sticks
Medium red pepper - 1/4 cut into strips
2 tomatos and 1/2 cuc diced together
Iceburg lettuce - shredded
Hoi sin sauce
Salsa
Low fat creme fraiche

1. Warm the tortillas according to instructions
2. Meanwhile in lightly oiled frying pan, fry mushrooms, spring onions and red pepper.
3. Dice tomato and cucumber and put in a bowl.
4. Shredd lettuce and wash.
5. Poor 2 tablespoons of hoi sin into frying pan and stir, leave for few minutes to warm through.

Once everything is cooked, spread some salsa along the middle of the tortilla, pile everything on top - mushroom mix, toms and cuc, lettuce and creme fraiche and roll up. Time to munch!!!

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Eszter Chili

Ingredients

1 large onion
3 cloves garlic
3 tbs oil
3/4 cup tvp (texturized vegetable protein)
1-1/2 cups boiling water
salt/pepper
2 carrots, peeled,sliced
1 parsley root, peeled, sliced
1 green or red pepper, cubed
3 romain tomatoes, cubed
1 small can tomatoe paste
1 can kidney beans, drained and washed
1 can black beans (or any other bean), drained and washed
paprika
chili powder


Saute onions and garlic in oil for about 5 mins taking care not
to burn them. When onion is almost tender add tvp (which has
been rehydrated with the boiling water) and salt/pepper to taste.
Saute for a couple more minutes. Add all the vegetables, the
tomatoe paste and a litte water (couple of tablespoons) to start
the whole thing sauteing. After about 10 minutes when the vegetables are almost done add the paprika, the chili powder (I usually add lots and lots) & the beans. More water will need to be added to make a sauce for the chili. I usually add enough to
almost cover the beans and then let it simmer another 15-20 minutes to let the sauce thicken and the veggies cook. Enjoy!!

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